EFSA ::. Dietary exposure assessment methods for smoke flavouring Primary Products[1]

European Food Safety Authority (EFSA)

European Food Safety Authority (EFSA)
Opinions

Dietary exposure assessment methods for smoke flavouring Primary Products[1]

Question number: EFSA-Q-2008-402

Adopted date: 24 February 2009

Summary application/pdf (0.1Mb)

Opinion application/pdf (0.2Mb)

Summary

A standard method specifically designed for assessing the dietary exposure to smoke flavourings does not exist. The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) therefore evaluated the suitability of three methodologies presently applied to the dietary exposure assessment of flavouring substances for smoke flavourings. These are the Maximised Survey-derived Daily Intake (MSDI), the Single Portion Exposure Technique (SPET), and the Theoretical Added Maximum Daily Intake and its modified version (TAMDI/mTAMDI). In addition, the Panel developed two new methodologies specifically relevant for smoke flavourings and allowing the evaluation of the impact on exposure of authorizing these substances only in traditionally smoked food products. One of them, called Smoke Flavouring Theoretical Added Maximum Daily Intake (SMK-TAMDI), is based on an adaptation of the TAMDI approach to make it more specifically relevant for the use of smoke flavourings in or on foods. The second, called Smoke Flavouring EPIC model (SMK-EPIC), makes use of the information on the consumption of smoked foods available from the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Normal and Upper Use Levels provided by the applicants in each of the 18 food categories as outlined in Commission regulation (EC) No 1565/2000 were used to assess the exposure. Dietary exposure estimates assessed with the five different methodologies resulted in the same order of magnitude for all smoke flavouring under evaluation. The CEF Panel concluded that the SMK-TAMDI and SMK-EPIC methods were suitable for assessing the dietary exposure to smoke flavourings used or intended for use in or on foods. The SMK-TAMDI method, due to its calculation principles, will always yield exposure values equal to or higher than the SPET method. Due to the different scenarios taken into account by each of these methodologies, the CEF Panel suggested to estimate dietary exposure to smoke flavourings by means of Upper Use Levels, using the SMK-TAMDI and SMK-EPIC methods and to always use the highest value among these estimates when carrying out risk assessments to these products.

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[1] For citation purposes: Scientific Opinion of the Panel on Food Contact Materials, Enzymes, Flavourings and Processing aids (CEF) on Dietary exposure assessment methods for smoke flavouring Primary Products. The EFSA Journal (2009) RN-284, 1-30.



Publication date: 6 April 2009